Spicy Roast Beef and Capicola Sub Sandwich

• 1 tablespoon extra-virgin olive oil
• 12 ounces thinly sliced deli roast beef, cut into strips
• 6 ounces thinly sliced hot capicola ham, cut into strips
• 1 sweet onion, sliced 1/4 inch thick
• 1 red bell pepper, seeded and sliced into 1/2-inch-wide pieces
• 1 yellow bell pepper, seeded and sliced into 1/2-inch-wide pieces
• 2 tablespoons tomato paste
• 2 tablespoons brine from a jar of hot pickled cherry peppers, plus 3 peppers seeded and chopped
• Four 8-inch sub rolls, split and lightly toasted
• 4 ounces thinly sliced provolone

1. Preheat the oven to 400 degrees F.
2. Heat 1 1/2 teaspoons of the olive oil in a large skillet over medium-high heat.
3. Add the beef and capicola, and cook, stirring, until just beginning to crisp on the edges, about 3 minutes; transfer to a plate with a slotted spoon.
4. Add the remaining 1 1/2 teaspoons olive oil, onions and bell peppers and cook, stirring, until crisp-tender, about 5 minutes.
5. Scoot the vegetables to the side of the pan.
6. Add the tomato paste to the open space and toast, stirring for a minute, and then combine with the vegetables.
7. Add the cherry pepper brine and 1/2 cup water, bring to a simmer and return the meat to the pan.
8. Simmer just until the sauce coats the meat and vegetables, about 1 minute.
9. Divide the meat and vegetables among the rolls.
10. Top with the cherry peppers and provolone.
11. Bake on a baking sheet until the cheese is melted and bubbly, about 2 minutes.

extravirgin olive oil, deli, ham, sweet onion, red bell pepper, yellow bell pepper, tomato paste, cherry peppers, rolls, provolone

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spicy-roast-beef-and-capicola-sub-sandwich-recipe.html (may not work)